This post may contain affiliate links. Please read our disclosure policy.
I went to the Justin Bieber concert on Friday night with one of my best friends. It was incredible! The stage and the special effects, lighting, and different acts were so impressive. We were probably one of the oldest ones there and were amongst 12-16 year olds but there was no shame at all. I loved every second of being there and danced my butt off. There is no age limit to enjoy good music. Good music is definitely subjective, though, so please don’t judge me if you aren’t a Belieber ;) I wish I could relive that night again!
Also, in line with the whole 12-16 year old age range…what is with this new game, Pokemon Go? Jason is obsessed with it and everywhere I go now, I see people on their phones walking around trying to find Pokemon and capturing them or something. My brother and I were Pokemon fans when we were growing up but I just don’t know if I can get behind this Pokemon Go game. Have you guys seen/heard about this?
This is my first Dutch baby. I’ve never made one before nor had one before I made this lemon blueberry Dutch baby. When I first heard of a ‘Dutch baby,’ I thought, “what kind of name is that for a dish?” because it literally made me think of a baby that’s Dutch, lol I’m so literal. Throwing ‘baby’ into a name of a dish just immediately turns me off. I never really researched why it’s called a Dutch baby but hey – whatever. It’s delicious and that’s all I care about.
I love that it’s custardy in the middle yet so light all around. The edges poof up so tall and then get crispy. I think my favorite thing about a Dutch baby is that not one Dutch baby looks the same. It all depends on how it poofs up and settles in the center. There are so many different varieties and shapes. They’re all very unique :)
This lemon blueberry Dutch baby is the perfect addition to your summertime brunch. It’s great year-round, too, but given that it’s blueberry season, this is something you should get on your breakfast table ASAP!
Lemon Blueberry Dutch Baby
Equipment
Ingredients
- 4 eggs
- 1 cup (237 ml) whole milk
- 1 tablespoon lemon zest
- 1 cup (125 g) all-purpose flour
- ¼ cup (57 g) unsalted butter
- ¼ cup (30 g) confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
- Fresh blueberries
Instructions
- Preheat oven to 425 °F (218 °C) and move the oven rack to the middle of the oven if not already there.
- In a large bowl, whisk the eggs along with the milk and lemon zest. Add the flour and gently whisk until just combined. The batter doesn't have to be completely smooth but make sure there aren't big clumps of flour.4 eggs, 1 cup (237 ml) whole milk, 1 tablespoon lemon zest, 1 cup (125 g) all-purpose flour
- In a medium (10-inch) cast iron skillet over medium-high heat, melt the butter, swirling the pan occasionally, until the butter is very hot and foamy. Immediately pour the batter into the skillet then put the skillet in the oven.1/4 cup (57 g) unsalted butter
- Bake for 20 minutes or until the edges are billowy and brown and the center has puffed up. Remove the pan from the oven and sprinkle the Dutch baby with confectioners’ sugar and return it to the oven for another 2-3 minutes. Sprinkle lemon juice over the top, top with blueberries, and sprinkle more confectioners’ sugar on top, if desired.1/4 cup (30 g) confectioners’ sugar, 2 tablespoons freshly squeezed lemon juice, Fresh blueberries
- Serve immediately.
Oh, Julie this is making my mouth water! Yum!
Mmmmmm. One of my favorite breakfasts & I adore the name!!
My brunch dreams come true! I will never tire of the lemon, blueberry combo.
My mom used to make us dutch baby all the time and I loved it so much! Also- I LOVE that you went to Beiber. If he come sot Seattle I will take my older daughter for SURE!
Oh no! He started his tour in March in Seattle :(
@Julie, Love this recipe but the ingredients & portions have to be off to align with the Nutritional. Way too many eggs. A single large egg is ~70 calories. A single serving calls for 4 eggs (280 Cal alone) plus the whole Milk?
Recommend halving the ingredients and doubling the servings. IE: Make serving for 1 but serve 2. I added a 1/4tsp of vanilla extract too Delicious !
Great way to enjoy those blueberries!
This looks amazing!
I made my first Dutch baby the other weekend too! I used peaches in the skillet before dumping in the batter. So easy and delicious and adaptable. I’ll have to give this lemon blueberry a try :)
I know! I love how versatile the batter is :) peaches sound amazing, especially in this peach season right now!